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#Oxygen xml author 18.0. free#

Because fresh-cut products are marketed as “ready-to-eat” with the absence of a sterilization or pasteurization step, produce washing has become a critical process in the preparation of fresh-cut produce and is often the only step that removes foreign materials and tissue fluids, and reduces microbial populations ( Simons, 2001 Simons and Sanguansri, 1997). However, the tissue injury that occurs during preparation of fresh-cut produce renders these products more vulnerable to microbial growth and quality deterioration than the whole produce. Over the past 20 years, increasing consumer demand for foods that are fresh, healthy, and convenient has stimulated rapid development of the fresh-cut produce industry.

#Oxygen xml author 18.0. free#

Keywords: free chlorine lactic acid bacteria chemical oxygen demand biological oxygen demand electrolyte leakage

g −1 higher populations of lactic acid bacteria than those washed with clean water at the end of storage.

Samples without wash treatment and those washed with reused water had 0.8 to 1.6 log cfu Thoroughly washed lettuce in clean water with a small product-to-water ratio had the least off-odor development.

L −1, whereas free and total chlorine levels declined from 151.5 mg.

L −1 and biological oxygen demand increased from 140 mg.

Results indicate that as the quantity of lettuce dipped in 40 L of water increased from 2.0 kg to 18.0 kg, water chemical oxygen demand increased from 124 mg Microbial growth and product quality were monitored at days 0, 4, 8, 11, and 14 during storage.

The washed samples were dried and placed into packages prepared from films with an oxygen transmission rate of 8.0 pmol L −1 (reused water) and product-to-water ratios of 1:20 and 1:150.Romaine lettuce leaves were sliced and washed in water with chemical oxygen demand levels ranging from 9.8 mg This study was conducted to evaluate the effect of wash water reuse on changes in water quality and its subsequent effect on microbial growth and product quality of packaged fresh-cut Romaine lettuce ( Lactuca sativa L.). However, little is known about the effect of washing method on water quality or its consequence on microbial growth and finished product quality.

Washing is a critical step for maintaining quality and safety of fresh-cut produce during its preparation and is often the only measure taken to reduce microbial populations and remove tissue fluids.